Simple Italian Bean Soup

READY IN: 50mins

INGREDIENTS

  • 2tablespoonsolive oil
  • 1largeonion
  • 3largecelery ribs
  • 3garlic cloves
  • 15 12 ounces can cannellini beans, rinsed and drained
  • 1teaspoonsalt
  • 12 teaspoonpepper
  • 14 teaspoonmarjoram
  • 14 teaspooncayenne pepper
  • 12 teaspoonhot sauce
  • 1teaspoonbasil
  • 2 12 cupschicken broth
  • 2cupswater
  • 1cup uncooked ditalini or 1 cup uncooked small shell pasta
  • 28ounces canned diced tomatoes
  • 6tablespoons grated parmesan cheese
  • NUTRITION INFO

    Serving Size: 1 (473) g

    Servings Per Recipe:6

    Calories: 246.1

    Calories from Fat 68 g 28 %

    Total Fat 7.6 g 11 %

    Saturated Fat 1.9 g 9 %

    Cholesterol 4.4 mg 1 %

    Sodium 1039.3 mg 43 %

    Total Carbohydrate33.4 g 11 %

    Dietary Fiber 7.1 g 28 %

    Sugars 7.3 g 29 %

    Protein 11.9 g 23 %

    DIRECTIONS

  • Chop onion and celery, and mince garlic.  Heat oil over medium heat in large soup pot.  When oil is hot, add onion and celery and cook until soft.  Add garlic and cook for 1 minute.
  • Add seasonings to onion mixture (salt, pepper, marjoram, cayenne, hot sauce, and basil) and stir to combine.  Cook for another minute or so, then add beans, stirring to combine. Stir in tomatoes next,.
  • When everything is well combined, add broth and then water.  Bring to a boil, then reduce to a simmer.  Simmer soup for 20 minutes, then add uncooked pasta.  Simmer for another 10 minutes, or until pasta is cooked.  Taste for seasoning, and add salt and/or pepper if needed.  Serve each bowl with Parmesan cheese sprinkled on top.
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